1 yellow cake mix
1 1/4 c. water
1/3 c. vegetable oil (Crisco)
3 eggs
1 box vanilla pudding
2 c. milk
1 can crushed pineapple, drained
1 lg. banana
1 lg. carton Cool Whip
1/4 c. walnuts, chopped

Bake cake according to box directions in two 9-inch square pans or one 9x13 inch and one 8-inch cake pan. (Freeze 8-inch cake for another time.) Cool on wire rack.

Meanwhile, cook vanilla pudding with milk until thick, cool.

ASSEMBLE: Spread pudding over cake(s) or 9x13 inch cake only. Sprinkle drained pineapple over pudding, slice banana and distribute evenly. Cover with Cool Whip and sprinkle with nuts. Refrigerate. Serves 32.